Ingredients
- 5 slices bacon chopped
- 24 ounces kielbasa sausage sliced into 1/2-inch rounds
- 24 ounces ground beef 80/20
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 3 1/2 tablespoons all-purpose flour
- 1 teaspoon salt plus more, to taste
- 1/2 teaspoon black pepper
- 3/4 teaspoon cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 can diced tomatoes (14 1/2 ounces) with liquid
- 2 cans baked beans (16 ounces each) with liquid
- 1 can chopped green chiles (7 ounces) with liquid
- 1 cup sweet corn kernels, fresh or frozen
- 2 medium russet potatoes peeled and cut into 1/2-inch cubes
- 1 1/2 cups low-sodium beef broth
- 3 tablespoons fresh parsley chopped, plus more for garnish
Instructions
- Place bacon in a large pot over medium heat and cook until crisp. Use a slotted spoon to remove the bacon and set it aside on paper towels.
- In the same pot with a little bacon fat left, add the sliced kielbasa sausage. Brown on both sides for about 3-4 minutes, then remove and set aside with the bacon.
- Add the ground beef, diced onion, and minced garlic to the pot. Cook over medium heat until the beef is no longer pink, breaking it up as it cooks.
- Sprinkle in the all-purpose flour, salt, black pepper, cumin, chili powder, and smoked paprika. Stir the mixture and cook for about 1 minute to develop flavor.
- Return the bacon and sausage to the pot. Add the diced tomatoes, baked beans, chopped green chiles, sweet corn, and cubed potatoes. Pour in the beef broth and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, stirring occasionally, until the potatoes are tender and the flavors meld.
- Remove the pot from the heat and stir in the chopped parsley. Let the stew sit for a few minutes before serving.
